The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking / Joseph Provost and [3 others].

ISBN:

9781119210337

Title:

Author:

Provost, Joseph, author.

Edition:

1st ed.

Physical Description:

1 online resource (669 pages)

Contents:

Intro -- TITLE PAGE -- TABLE OF CONTENTS -- PREFACE -- ABOUT THE AUTHORS -- ABOUT THE COMPANION WEBSITE -- 1 THE SCIENCE OF FOOD AND COOKING -- 2 THE SCIENCE OF TASTE AND SMELL -- 4 METABOLISM OF FOOD -- 5 CHEESE, YOGURT, AND SOUR CREAM -- 6 BROWNING -- 7 FRUITS AND VEGETABLES -- 8 MEAT AND FISH -- 9 EGGS, CUSTARDS, AND FOAMS -- 10 BREAD, CAKES, AND PASTRY -- 12 BEER AND WINE -- 13 SWEETS -- 3 MILK AND ICE CREAM -- 11 SEASONINGS -- INDEX -- END USER LICENSE AGREEMENT -- 11.1 INTRODUCTION -- 11.2 SALT: FLAVOR ENHANCER AND A DRIVING FORCE OF HISTORY -- 11.3 HERBS AND SPICES -- 11.4 A CLOSER LOOK AT A FEW HERBS AND SPICES -- 11.5 MEDICAL USES OF HERBS AND SPICES -- REFERENCES -- 3.1 INTRODUCTION -- 3.2 BIOLOGY AND CHEMISTRY OF MILK: SUGAR, PROTEIN, AND FATS -- 3.3 ICE CREAM -- REFERENCES -- 13.1 INTRODUCTION -- 13.2 SUGARS AND SWEETENERS -- 13.3 PROPERTIES OF THE SUCROSE-BASED SUGARS AND USE IN THE KITCHEN -- 13.4 INVERTED SUGARS -- 13.5 LIQUID SYRUP SWEETENERS -- 13.6 CHOCOLATE -- 13.7 CHOCOLATE PRODUCTION -- 13.8 FERMENTATION -- 13.9 CACAO BEAN ROASTING: THE PROCESS -- 13.10 FLAVORS OF CHOCOLATE -- 13.11 GRINDING AND MILLING: COCOA BUTTER AND COCOA POWDER -- 13.12 CONCHING -- 13.13 TEMPERING -- 13.14 TEMPERING CHOCOLATE -- 13.15 CHOCOLATE BLOOM -- 13.16 CHOCOLATE BLOOM IN CHOCOLATE CHIP COOKIES -- 13.18 CHOCOLATE-COATED CANDIES -- 13.20 DIFFERENT TYPES OF CHOCOLATE -- 13.21 CANDY -- 13.22 NONCRYSTALLINE CANDIES: HARD CANDIES AND CARAMELS -- 13.23 CRYSTALLINE CANDIES: ROCK CANDY AND FUDGE -- 13.24 AERATED CANDIES: MARSHMALLOWS -- REFERENCES -- 12.1 INTRODUCTION -- 12.2 YEAST: METABOLIC ETHANOL-PRODUCING FACTORY -- 12.3 ETHANOL -- 12.4 ALCOHOL AND THE BODY -- 12.5 MALTING -- 12.6 MASHING -- 12.7 FERMENTATION -- 12.8 CONDITIONING -- 12.9 OENOLOGY: THE SCIENCE OF WINE AND WINEMAKING -- 12.10 SULFUR, SORBITOL, AND OAKING: ADDITIVES IN FERMENTATION.

12.11 POSTFERMENTATION CLARIFICATION -- 12.12 FLAVOR AND AROMA -- 12.13 SMALL ORGANIC FLAVOR AND AROMA COMPOUNDS -- 12.14 LARGE ORGANIC POLYPHENOL MOLECULES -- 12.15 AGING AND REACTIONS -- REFERENCES -- 10.1 INTRODUCTION -- 10.2 WHEAT-BASED FLOUR, WHERE IT COMES FROM AND ITS COMPONENTS -- 10.3 CARBOHYDRATES IN FLOUR -- 10.4 WHEAT PROTEINS AND GLUTEN FORMATION -- 10.5 YEAST-RAISED BREAD -- 10.6 CONTROL OF GLUTEN FORMATION -- 10.7 THE RISING BREAD -- 10.8 THE PUNCH AND SECOND RISE -- 10.9 BAKING -- 10.10 OTHER INGREDIENTS IN BREAD -- 10.11 GLUTEN AND CELIAC DISEASE -- 10.12 MUFFINS AND BATTER BREADS -- 10.13 CHEMICAL LEAVENING AGENTS -- 10.14 BAKING SODA -- 10.15 BAKING POWDERS -- 10.17 CAKES -- 10.18 PASTRIES: FLAKY PIE CRUSTS AND PUFF PASTRIES -- REFERENCE -- 9.1 INTRODUCTION -- 9.2 WHAT IS AN EGG? -- 9.3 INSIDE AN EGG -- 9.4 EGG FRESHNESS -- 9.5 EGG PROTEIN -- 9.6 EGG FATS -- 9.7 COOKING EGG PROTEIN -- 9.8 CUSTARDS -- 9.9 EGG WHITE FOAMS -- 9.10 EGG PASTEURIZATION -- 9.11 HEATING EGG PROTEIN CAUSES CHEMICAL REACTIONS -- REFERENCES -- 8.1 INTRODUCTION -- 8.2 MUSCLE MOTORS: HOW MUSCLE WORKS -- 8.3 MUSCLE ORGANIZATION -- 8.4 TENDER CONNECTIONS -- 8.5 RED OR WHITE MEAT -- 8.6 DEATH AND BECOMING MEAT -- 8.7 FLAVOR -- 8.8 SEARING TO SEAL IN THE FLAVOR-NOT! -- 8.9 STAGES OF COOKING MEAT -- 8.10 LET IT REST -- 8.11 MARINATING, BRINING, SMOKING, AND CURING -- REFERENCES -- 7.1 INTRODUCTION -- 7.2 PLANT PARTS AND THEIR MOLECULES -- 7.3 PLANTS ARE COMPRISED OF DIFFERENT TYPES OF COMPLEX CARBOHYDRATE -- 7.4 HARVESTING, COOKING, AND EATING PLANTS -- 7.5 COOKING PLANTS -- 7.6 COLORFUL AND FLAVORFUL FRUITS AND VEGETABLES -- REFERENCES -- 6.1 INTRODUCTION -- 6.2 CHEMICAL REACTION KINETICS -- 6.3 THE MAILLARD REACTION -- 6.4 FACTORS THAT IMPACT MAILLARD REACTION BROWNING: pH, TEMPERATURE, AND TIME -- 6.5 MAILLARD IS COMPLICATED.

6.6 CARAMELIZATION: BROWNING BEYOND THE MAILLARD -- 6.7 ASCORBIC ACID BROWNING -- 6.8 ENZYME-CATALYZED BROWNING -- REFERENCES -- 5.1 INTRODUCTION -- 5.2 MILK CURDLING AND COAGULATION -- 5.3 CASEIN -- 5.4 WHEY -- 5.5 MORE MILK CURDLING -- 5.6 LACTOBACTERIA AND FERMENTATION -- 5.7 REMOVING MOISTURE FROM THE CHEESE -- 5.8 RIPENING OR AFFINAGE -- 5.9 BLUE CHEESES, MOLDS, AND CHEMISTRY -- 5.10 THE SMELLY CHEESES: MUSTER AND LIMBURGER -- 5.11 COOKING WITH CHEESE -- 5.12 PROCESSED CHEESES -- REFERENCE -- 4.1 INTRODUCTION -- 4.2 THE BASICS OF THE CELL -- 4.3 INTRODUCTION TO BASIC METABOLISM -- 4.4 CATABOLISM OF GLUCOSE (GLYCOLYSIS OR FERMENTATION): GLUCOSE TO PYRUVATE -- 4.5 FATES OF PYRUVATE: NOW WHAT? -- 4.6 AEROBIC RESPIRATION: THE TRICARBOXYLIC ACID CYCLE AND OXIDATIVE PHOSPHORYLATION -- 4.7 THE ELECTRON TRANSPORT CHAIN -- 4.8 METABOLISM OF OTHER SUGARS -- 4.9 METABOLISM AND DEGRADATION OF FATS -- 4.10 METABOLISM OF PROTEINS AND AMINO ACIDS -- 4.11 METABOLISM AND DIET -- 4.12 IMPORTANT REACTIONS IN METABOLISM: OXIDATION AND HYDROLYSIS -- REFERENCE -- 2.1 INTRODUCTION -- 2.2 THE PHYSIOLOGY OF TASTE, SMELL, AND FLAVOR -- 2.3 GUSTATION: THE BASICS OF TASTE -- 2.4 WHY DO WE TASTE? -- 2.5 THE DIVERSITY OF TASTANTS -- 2.6 GUSTATION: SIGNALING-RECEPTORS, CELLS, AND TISSUE -- 2.7 GUSTATION: MEMBRANE PROTEINS, MEMBRANE POTENTIAL, AND SENSORY TRANSDUCTION -- 2.8 OLFACTION, THE OTHER WAY TO TASTE: BASICS OF SIGNAL TRANSDUCTION -- 2.9 TEXTURE, TEMPERATURE, AND PAIN -- 2.10 THE ABSENCE OF TASTE AND SMELL -- REFERENCES -- 1.1 INTRODUCTION -- 1.2 FUNDAMENTALS OF FOOD AND COOKING -- 1.3 THE REAL SHAPE OF FOOD: MOLECULAR BASICS -- REFERENCES.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food -- Analysis.

Added Author:

Provost, Joseph,

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

Hoboken :

John Wiley & Sons, Incorporated,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664 PRO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

The Science of Cooking

The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking

The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student's home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process.

The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover:

Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies

The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

Author Notes

Joseph J. Provost, PhD, is a professor of chemistry and biochemistry at the University of San Diego, USA. He has helped create and teach a science of cooking class and taught small and large classes. Provost has served on educational and professional development committees for the American Society for Biochemistry and Molecular Biology, Council on Undergraduate Research, and the American Chemical Society while teaching biochemistry, biotechnology, and introductory chemistry laboratories and conducting lectures. He continues a partnership with Mark A. Wallert on lung cancer research.

Keri L. Colabroy, PhD, is an associate professor of chemistry at Muhlenberg College in Allentown, Pennsylvania, USA, where she created and teaches a course on kitchen chemistry for nonscience majors. In addition to teaching, Colabroy maintains an active undergraduate research lab in enzymology, serves as coordinator for undergraduate research at the college, and participates on the Council on Undergraduate Research in the Division of Chemistry.

Brenda S. Kelly, PhD, is an associate professor of biology and chemistry at Gustavus Adolphus College in St. Peter, Minnesota, USA. In addition to talking with her students about cooking as one big science experiment, Kelly teaches courses in biochemistry and organic chemistry and has an active undergraduate research lab where she engages her students in research questions related to protein structure and function.

Mark A. Wallert, PhD, is an associate professor of biology at Bemidji State University in Bemidji, Minnesota, USA. Mark was an inaugural member of Project Kaleidoscope Faculty for the twenty-first century in 1994 and has worked to integrate inquiry-driven, research-based laboratories into all of his courses.